It’s more of a tart than a pie but who cares, it’s a fabulous dish to whip up for the long weekend. 

Makes one 24cm pie 

Ingredients 

1 sheet savoury short or flaky pastry 

1 head broccoli, steamed whole for 2 minutes 

½ cup sour cream 

100g goat cheese 

¼ tsp chilli flakes 

2 tbsps store-bought pesto 

100g mozzarella, grated 

1 tsp lemon zest 

2-3 tbsps olive oil 

75g feta 

Black pepper to season 

Method 

1. Heat oven to 180 C and grease a 24cm pie dish.

2. Roll out pastry to fit pie dish. Prick all over with a fork.

3. In a bowl combine sour cream, goat cheese, chilli flakes and pesto. Spread this over pastry base. Slice broccoli, including stalks, and arrange this over cheese spread. Sprinkle over mozzarella and lemon zest, drizzle over olive oil and bake for 30-45 minutes until pastry is golden brown. For the last 10 minutes of cooking, crumble feta over the top – it will melt and brown slightly.

4. Season with pepper and serve.

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